Finley Farms Field Green Salad Recipe

Quick pickle onions

Place thinly sliced red onion in a heatproof jar or bowl. In a small saucepan, combine apple cider vinegar, water, sugar, and salt and heat just until sugar and salt dissolve (about 1–2 minutes). Pour hot brine over onions so they are fully submerged. Let cool to room temperature, then cover and refrigerate at least 20 minutes (preferably 1 hour) before using. Leftovers keep refrigerated up to 2 weeks.

Make vinaigrette

In a small bowl or jar combine fresh orange juice, lemon juice, white wine vinegar, Dijon mustard, honey, salt, and black pepper. Whisk or shake to combine. Slowly stream in the extra-virgin olive oil while whisking vigorously (or add oil to jar and shake) until emulsified. Taste and adjust seasoning with additional salt, pepper, or a teaspoon of honey if needed. Chill briefly if not using immediately.

Prepare ranch

In a small bowl whisk together mayonnaise, sour cream (or Greek yogurt), and buttermilk until smooth. Stir in chopped parsley, minced chives, garlic powder, onion powder, salt, and black pepper. If too thick, add a little more buttermilk (1 tsp at a time) to reach a drizzleable consistency. Refrigerate until ready to use. This is optional—use sparingly as a finishing drizzle alongside the vinaigrette.

Wash and spin dry the mixed field greens. Place greens in a large salad bowl and gently toss to loosen.

Prepare cucumbers: if using an English cucumber, halve lengthwise and slice into 1/4-inch half-moons; measure 1 cup and add to bowl. If using another cucumber, peel if desired and slice similarly.

Halve the cherry tomatoes (or quarter if large). Add 1 1/2 cups tomatoes to the greens and cucumbers.

If using store-bought pecans, lightly toast them in a small skillet over medium heat for 3–4 minutes, stirring, until fragrant (or use candied pecans). Allow to cool slightly, then add 3/4 cup to the salad. If making candied pecans, toss pecans with 1 tbsp sugar and a pinch of salt in the skillet until caramelized — cool completely before adding.

Drain pickled red onions and distribute about 1/2 cup over the salad.

Just before serving, pour about 3–4 tablespoons of the citrus vinaigrette over the salad (start with 3 Tbsp) and gently toss to coat the greens and vegetables evenly. Taste and add more vinaigrette if desired.

If using the creamy ranch, drizzle 1–2 tablespoons across the top in a thin stream or serve on the side for guests to add as desired.

Finish with a light sprinkle of coarse sea salt and freshly ground black pepper. Serve immediately.